Fat bombs are a staple for those on the keto diet. This banting-friendly version will keep you satiated for hours. Great as an appetizer when having a party.
Ingredients
1/2 avocado(s)
Avocado
1/4 cup
Butter, salted
(or ghee; softened at room temperature - you can make your own ghee)
2 clove(s)
Garlic
(crushed)
1 pepper(s)
Red chili pepper (also chile or chilli)
(finely chopped)
1/2 small
White onion
(diced)
1 tbsp
Lime juice (fresh)
(or lemon juice)
1 dash
Black pepper
(to taste, freshly ground; or cayenne)
1/4 tsp
Salt
(or more to taste)
1 tbsp
Cilantro (coriander)
(or more, freshly chopped)
4 medium slice
Bacon
Instructions
Preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down. I made a double batch of Bacon & Guacamole Fat Bombs and used them as party snacks!
Halve, deseed and peel the avocado. Place the avocado, butter, chilli pepper, crushed garlic, cilantro and lime juice into a bowl and season with salt and pepper.
Mash using a potato masher or a fork until well combined. Add the diced onion and mix well.
Pour in the bacon grease from the tray where you baked the bacon and mix well. Cover with a foil and place in the fridge for 20-30 minutes. If you are wondering why I used another bowl, it's simply because I couldn't fit the glass bowl in the fridge :-)
Crumble the bacon into small pieces and prepare for "breading." Remove the guacamole mixture from the fridge and start creating 6 or more balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge. Eat immediately or store in the fridge in an airtight container for up to 5 days.
![Bacon & Guacamole Fat Bombs [BF]](/media/recipe/2018/07/guacamolefb6.jpeg)
